Enjoy These Delectable Triple Mediterranean Croquette Dishes

Keftedes me Prassa

Small crispy fritters, commonly known as keftedes, are a treasured signature dish in Sephardic Jewish cuisine. These leek patties offer a tasty fusion of savory ground beef with the subtle, sweetly mild taste of tender leeks, and they are absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Wash the green leeks well and cut away the root ends and the bulk of the green tops. Slice in half longways then into half-inch pieces. Put in a large skillet and submerge with cold water, then simmer over a medium heat for about 20 mins or until tender.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and season liberally with salt and pepper. Mix well using your fingers then form a couple of tablespoonfuls into a patty, shaping a little. Put on a plate and repeat for the remaining of the mixture.

Heat olive oil in a skillet to a level of about ¾ inch over a moderate heat. When the oil is ready, brown the patties in small groups until golden on all sides. (Avoid overcrowding the frying pan as this reduces the temperature of the cooking oil.) Transfer the cooked fritters to a dish lined with kitchen paper and allow to drain.

Present with lemon slices.

Spinach Patties

These amazing cheesy spinach patties are a genuine delight. The crunchy outside reveals a soft center. The spinach adds a fresh, slightly green flavor, while the cheese provides a deep, savory creaminess. It's possible to replace the dairy cheese with steamed, mashed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to serve

When using fresh spinach, wash it carefully, getting rid of any tough stems, and coarsely chop it into large chunks. Place in a large saucepan with a little liquid over a medium heat. Once wilted, drain in a strainer for about 15 mins, then press out any extra water and set aside.

When working with thawed frozen spinach, carefully remove extra water.

Heat the olive oil in a skillet over a medium flame and fry the diced onion and garlic cloves until translucent, about a few minutes. Remove from the stove.

Place the cooked spinach, sauteed onion and garlic, grated cheese, creamy cheese, spice, sweet paprika, dry crumbs and beaten eggs in a container and season with salt and pepper. Combine completely until blended. If the dough seems too wet, incorporate some more breadcrumbs.

With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut but less bulky than an large egg, and set them on a tray lined with parchment paper. Seal and refrigerate for at least one hour.

In a big skillet over medium flame, preheat cooking oil to a level of about half an inch. Brown the fritters a few at a time for a couple of minutes each side, rotating so they are crispy everywhere, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

With their crispy exterior and soft inside, these croquettes are not only delicious but also a extremely healthy snack or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to serve

Add the dry lentils in a pan and submerge with plenty of fresh water. Simmer over a medium heat for about 20 mins or until almost cooked, including more water to maintain the pulses covered if necessary.

Mix in the burghul and continue cooking until softened. Remove the water from the lentils and burghul well and reserve in a mixing bowl.

Heat 50% of the